Paleo Chicken Alfredo Pasta

Who would have thought that combining just cashews, coconut milk, and chicken broth would create such a delicious, Whole30 and Paleo-approved Alfredo sauce? This recipe definitely hits the spot, especially if you have a hankering for something creamy and savory. Enjoy!

INGREDIENTS:

1 medium spaghetti squash
1 lb chicken breast
3/4 cup raw cashews
1/2 cup coconut milk
1/2 cup chicken broth
2 Tbsp olive oil
4 tsp chopped garlic
1/2 white onion, diced
3 cups broccoli florets, broken into pieces
salt & pepper to taste

INSTRUCTIONS:

Preheat the oven to 375ºF. Slice your spaghetti squash in half lengthwise, and scoop out the seeds. Place face down on a foil-lined baking sheet. Bake the squash for 40-45 minutes, or until tender enough to scrape out with a fork.
While the squash bakes, cook the chicken. The chicken can be cooked 2 different ways: either grilled or boiled. To grill in a pan on the stove, season the chicken breast with a little salt & pepper and saute just until it is lightly browned and cooked through. To boil it, (this is what I do), bring a pot of water to boil on the stove and add your chicken. Cook with a rolling boil for about 10 minutes or until chicken is completely cooked through and then remain chicken from the pot. After your chicken is cooked, allow it to cool slightly, then slice into bite-sized pieces.
For the sauce, in a blender, blend the following ingredients until smooth: cashews, coconut milk, and broth. Set aside. (This step can also be done early if you make it ahead of time.)
When the the squash is done baking, use a fork to scrape out your "spaghetti" and transfer it into a bowl.
In a large skillet over medium heat, saute the broccoli, garlic, & onion in olive oil until slightly softened (about 3-4 minutes). Add the sauce and stir to combine.
Stir in the spaghetti squash and then the chicken. Continue to cook until all of the ingredients are fully combined. Let simmer about 5 minutes. Season to taste with salt and pepper. Serve and enjoy!